Hectareage, number of trees and production of olive oil and table olives.

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽

10.3390/w12020555 ◽

2020 ◽

Vol 12 (2) ◽

pp. 555 ◽

Cited By ~ 3

Author(s):

Paola Sánchez-Bravo ◽

Jacinta Collado-González ◽

Mireia Corell ◽

Luis Noguera-Artiaga ◽

Alejandro Galindo ◽

...

Keyword(s):

Olive Oil ◽

Deficit Irrigation ◽

Quality Index ◽

Fruits And Vegetables ◽

Management Practices ◽

Irrigation Management ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Table Olives ◽

The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

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No. 24591. International Agreement on olive oil and table olives, 1986. Concluded at Geneva on 1 July 1986

United Nations Treaty Series - Treaty Series 1637 ◽

10.18356/ef7e2c6e-en-fr ◽

1999 ◽

pp. 346-350

Keyword(s):

Olive Oil ◽

International Agreement ◽

Table Olives

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No. 24591. International Agreement on Olive oil and table olives, 1986. Concluded at Geneva on 1 July 1986

United Nations Treaty Series - Treaty Series 1763 ◽

10.18356/7d18180b-en-fr ◽

2000 ◽

pp. 319-428

Keyword(s):

Olive Oil ◽

International Agreement ◽

Table Olives

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Antimicrobial activity of olive oil against microbial infections: فعالية زيت الزيتون كمضاد حيوي

Journal of medical and pharmaceutical sciences - مجلة العلوم الطبية و الصيدلانية ◽

10.26389/ajsrp.m281118 ◽

2019 ◽

Vol 3 (3) ◽

Author(s):

Monerah Saleh M Alhlass Alqahtani

Keyword(s):

Antimicrobial Activity ◽

Olive Oil ◽

Olive Tree ◽

Olive Leaf ◽

Table Olives ◽

Leaf Extracts ◽

Mediterranean Countries ◽

Microbial Infections ◽

Prevention Of Osteoporosis ◽

The Mediterranean

Olive oil and olive extracts have been used in folk medicine since ancient times. Romans and Greeks employed olive extracts to treat many diseases and an extract of boiled olive leaves was administered as a drink to malaria patients during the 19th century. Hence, the Mediterranean countries have cultivated the olive tree (Olea europaea L.) to produce olive oil, table olives and olive leaf extracts for centuries. At present, both olive oil and table olives are important components of the Mediterranean diet and are largely consumed throughout the world. In addition, there are many enterprises that commercialize olive leaf extracts to treat a myriad of diseases, many of them caused by microorganisms. Recently, the importance of preventive medicine has been gradually recognized in the field of orthopaedic surgery with a concept that peak bone mass should be increased in childhood as much as possible for the prevention of osteoporosis (Ohtani et al., 2009). The aim of the current study is to explore the antimicrobial activity of olive oil against microbial infections. To achieve the aim of research, the researcher applied the exploratory approach where dozens of relevant studies were reviewed and explored in order to collect the results needed to enrich the discussion within the current study. The results of study indicated the efficiency of antimicrobial activity of olive oil against microbial infections.

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